homemade fennel crackers (vegan & GF)

plated-millet-crackersWhile the title of this post might seem very angelic, it was because I wanted to consume chicken liver mousse, avocado, and fatty fish and coconut fat that made me construct a rustic cracker this morning.  I’m certainly not putting something dry on my vegan cracker.  (I guess that’s why they have such a positive association!  Crackers, that is… they always get topped with something rich.)

putting-crackers-on-baking-sheetmillet-flour-brownThese crackers are simply lovely.  The sweet flavor of the millet flour is emphasized by the fruity yet zangy flavor of the fennel seeds and balanced with the earthiness of fresh rosemary.  Health-wise, you’ve got a winner:

1. Millet flour is high is silicon and magnesium, strengthening your bones and connective tissues.  What’s more, it’s high in fiber, helping the sugars from it digest more slowly in the body and the transit, obviously, more easy.

2. Fennel is traditionally used to aid digestion, which could help these cold winter months.

3. Rosemary and coconut oil have natural anti-fungal properties, helping with any viruses that have crept in.

4. Being happy helps your health.  These taste good.  1+1=2


millet & fennel crackers (vegan)

Serves about 40-45 crackers
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Bread, Breakfast, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1/3 cup coconut oil
  • 1 cup millet flour (you can use buckwheat or quinoa flour interchangeably if you prefer)
  • 1 1/2 teaspoon dried rosemary (chopped)
  • 1 teaspoon fennel seeds (add a bit more for intense flavor)
  • 1/2 teaspoon agar agar (this is a naturally occuring jelliying agent found in seaweed. Use one egg yolk if you cannot find it and are not vegan.)
  • 1/4 teaspoon sea salt
  • 2-4 teaspoons room temperature water (the amount depends upon your flour, the altitude, etc.)


Step 1 Over a bain mairie (a metal bowl over a pot of simmering water) melt the coconut oil until liquid.
Step 2 In separate medium bowl, mix together flour, herbs, agar agar, and sea salt.
Step 3 Combine dry ingredients into the oil, and stir with spoon until the mixture resembles sand. Then mix with hands. Add 1 tablespoon water and mix. Continue adding 1 tablespoon water (probably just 2-3 tablespoons total) until mixture is just resembling cookie dough and can hold together. Chill in refrigerator for 15 minutes, or until solid.
Step 4 Prepare a baking sheet with parchment paper (not waxed paper) or a silpat. Or lightly grease. Pre-heat oven to 325 degrees Fahrenheit (140 degrees Celcius).
Step 5 Remove dough from fridge, and break off a piece about the size of 1/2 a golf ball. Smush gently with the palm of your hand until it resembles a flat cracker. Using a flat metal spatula, gently place it on the baking sheet. Continue with the rest of the dough. Bake for about 20 minutes, depending upon your oven. You want the crackers to be solid and slightly goldened. Once cooked, remove from oven, and let cool to touch.
Step 6 Handle with care, as these delicious crackers are also delicate! Keep in an airtight container until consumed, no longer than a month.


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